Description
This sweet and savory side dish combines crispy roasted Brussels sprouts and tender carrots with a touch of maple syrup for a flavor-packed addition to any meal. Perfect for weeknights or special occasions!
Ingredients
- 1½ lb Brussels sprouts (halved)
- 2–3 large carrots (peeled and sliced into ½-inch pieces)
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 2–3 tbsp maple syrup
Instructions
- Preheat Oven: Set the oven to 450°F (232°C).
- Prepare Vegetables: Clean, dry, and slice Brussels sprouts in half. Peel and slice carrots into uniform pieces.
- Season: Toss the vegetables with olive oil, garlic powder, salt, and pepper in a bowl or directly on a sheet pan.
- Arrange on Pan: Spread vegetables evenly on a sheet pan, placing Brussels sprouts cut-side down for crispiness.
- Roast: Bake for 18 minutes, allowing the vegetables to soften and begin crisping.
- Glaze: Remove the pan from the oven, drizzle maple syrup over the vegetables, and toss to coat.
- Finish Roasting: Return the pan to the oven for another 5 minutes to caramelize the glaze.
- Serve: Transfer to a serving dish and enjoy warm.
Notes
- Make it spicy: Add chili flakes for a sweet-and-spicy twist.
- Herb variation: Include fresh rosemary or thyme for an earthy aroma.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American